Fermented Foods as a Dietary Source of Live Organisms
Frontiers in Microbiology, 2018 The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased ...
Shannon Rezac +3 more
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Fermented foods and food safety
Food Research International, 1994 Abstract An evaluation is presented of risk factors associated with fermented foods, in comparison with fresh or alternatively processed foods. Cases of microbial food-borne infection have been reported in association with fresh cheese, sausages, fermented fish and fermented cereals. Another risk involves microbial food intoxications due to mycotoxin
openaire +3 more sources
Advanced Science, EarlyView.Development of more complex in vitro models necessitates the development of improved monitoring approaches. This work demonstrates a novel conformable device capable of measuring the resistance of two cell barriers within a single model independently, a significant advantage over conventional trans‐epithelial/endothelial electrical resistance (TEER ...
Alexandra Elisabeth Wheeler +7 more
wiley +1 more source
Prevention of enteroxigenic Escherichia coli infections in pigs by dairy-based nutrition [PDF]
, 2015 Postweaning diarrhea (PWD) is a significant enteric disease causing considerable economic losses for the pig industry. Among several aetiological risk factors, enterotoxigenic Escherichia coli (ETEC) is considered to be a major cause.
Jensen, BB +3 more
core
The Gut Microbiota Regulates Motor Deficits via Butyrate in a Gnal+/− Mouse Model of DYT25 Dystonia
Advanced Science, EarlyView.The present study provides compelling evidence for a modulatory role of the gut microbiota in the pathology of DYT25 dystonia, and butyrate supplementation alleviates the motor deficits of dystonia in Gnal+/− mice. Abstract Dystonia is the third most common movement disorder, following essential tremor and Parkinson's disease. The underlying mechanisms
Jingya Guo +3 more
wiley +1 more source
Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food [PDF]
, 2019 Nicoletta P. Mangia +8 more
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Processing strategies. QLIF subproject 5: Development of a framework for the design of minimum and low input processing strategies, that guarantee food quality and safety [PDF]
, 2009 Organic processing standards already prohibit the use of many chemicals, additives and preservatives, which are used in the processing of conventional foods.
Kretzschmar, U.
core
Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl [PDF]
, 2010 Reducing salt levels in processed food is an important target for a growing numbers of food manufacturers. The effects of pulsed delivery (Dynataste) and bouillon base on saltiness and bitterness perception of partially substituted solutions (KCl) were ...
Al-Otaibi +37 more
core +1 more source
Advanced Science, EarlyView.A solid‐state fermented probiotic (PYW) is developed using wheat bran as substrate, containing high viable Lacticaseibacillus paracasei and bioactive metabolites. PYW alleviates intestinal inflammation by gut microbiota composition, enriching indole derivatives, activating aryl hydrocarbon receptor signaling, and regulating macrophage polarization. PYW
Heng Zhang +11 more
wiley +1 more source
Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review
Scientia Pharmaceutica, 2018 Fermented foods are known for several health benefits, and they are generally used among the Asian people. Microorganisms involved in the fermentation process are most responsible for the final quality of the food.
Bhagavathi Sundaram Sivamaruthi +2 more
doaj +1 more source